Moroccan Beef Stew

Name: Moroccan Beef Stew
Ingredients: 3 tablespoons olive oil, divided; 1 3/4 lbs beef tenderloin, cut into 1-inch cubes; 1 large onion, chopped; 1 large carrot, chopped; 2 garlic cloves, chopped; 1 tablespoon paprika; 2 teaspoons ground cumin; 1 1/2 teaspoons ground cinnamon; 2 cups beef broth; 1/2 cup kalamata olive, halved pitted; 1/2 cup golden raisin; 1 (15 ounce) can garbanzo beans, drained (chickpeas); 1/2 cup cilantro, chopped fresh; 1 teaspoon lemon peel

14 ingredients

1 steps

Ingredients

3 tablespoons olive oil, divided
1 3/4 lbs beef tenderloin, cut into 1-inch cubes
1 large onion, chopped
1 large carrot, chopped
2 garlic cloves, chopped
1 tablespoon paprika
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
2 cups beef broth
1/2 cup kalamata olive, halved pitted
1/2 cup golden raisin
1 (15 ounce) can garbanzo beans, drained (chickpeas)
1/2 cup cilantro, chopped fresh
1 teaspoon lemon peel

Directions

1

Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.